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For the Best Smashed Potatoes, Make Them the Portuguese Way

Name: For the Best Smashed Potatoes, Make Them the Portuguese Way
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Cuisine: American
Ingredients: 1 pound small (around golf ball-sized) waxy potatoes; 2 tablespoons olive oil, divided; 1 teaspoon kosher salt; 4 cloves garlic, peeled and minced; Flaky salt for serving, optional

Discover the secret to perfect Batatas a Murro with this easy roasted smashed potatoes recipe. They have crispy skins, creamy centers, and garlicky olive oil flavor.

50 min total 10 min prep 40 min cook 4 172 cal

Ingredients

4 serv.

1 pound small (around golf ball-sized) waxy potatoes
2 tablespoons olive oil, divided
1 teaspoon kosher salt
4 cloves garlic, peeled and minced
Flaky salt for serving, optional

Instructions

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1 Line a rimmed baking sheet with parchment paper.
2 Scrub the potatoes, pat them dry, and transfer them to the parchment-lined baking sheet. Drizzle with half the olive oil and season with the kosher salt, then use your hands to make sure each potato is well coated. Roast until the biggest one is fork-tender all the way through, about 30 minutes.
3 Use a pestle, a second baking sheet, a flat-bottomed cup, or your towel-wrapped fist to gently and lightly smash the tender potatoes directly on the baking sheet until the skins are broken open slightly. In a small bowl, mix together the garlic and remaining olive oil, then use a small spoon to top each potato evenly.
4 Return the baking sheet to the oven and roast again until the potatoes are starting to crisp on the bottom and the garlic is gently toasted, 8 to 10 minutes. Season to taste with flaky salt (or more kosher salt), then serve as desired. Leftovers will keep in an airtight container in the fridge for up to 5 days. Reheat, covered, in a 350°F oven until warmed through. Love the recipe? Leave us stars and a comment below!